Christmas Dinner 2015—Alsace Onion Tart

A traditional Christmas dinner in Alsace


Oo-la-la!  Creamy onion tart
& salad with blue cheese crumbles

alsace onion tart

preheat oven to 400°F
equipment:  12" nonstick skillet with a fitted lid

ingredients
  • 2 frozen 9" deep dish pie crusts, mostly thawed (room temp for 10-15 minutes)
  • 6 slices lean, thickly sliced bacon cut into 1/4" chunks
  • 5 T. butter (I use Danish Creamery for extra creaminess)
  • 3 large sweet onions, halved & sliced into 1/4" slices (about 8 cups)
  • 1-1/4 tsp. kosher salt
  • 1-1/2 tsp. cracked black pepper
  • 1 c. crème fraîche
  • 2 large eggs + 1/2 c. Egg Beaters
  • 1/2 tsp. freshly grated nutmeg
  • paprika

make it!
  1. Lightly prick the bottoms of the pie shells with a fork.  Pre-bake shells according to instructions on the package (usually 9 minutes on 400°F); set aside to cool
  2. Cook chopped bacon in a 12-inch nonstick skillet over medium heat, stirring occasionally to separate the slices.  Cook for 6-8 mins until crisp.  
  3. Transfer bacon with a slotted spoon to paper towels; drain & cool.  Pour off fat from pan. 
  4. Add butter to skillet & cook onions with 3/4 tsp. salt & 1 tsp. cracked black pepper over moderate heat, stirring until wilted (about 4 minutes).
  5. Cover onions & continue to cook until soft & pale golden, about 15-20 minutes.  Allow onions to brown & caramelize, but stir occasionally to prevent burning.
  6. Remove onions from heat.  Stir in bacon & cool the onion-bacon mixture for 10 mins.
  7. Whisk together crème fraîche, eggs, nutmeg, remaining 1/2 tsp. kosher salt & 1/2 tsp. cracked black pepper.  Stir in onion-bacon mixture.
  8. Pour filling into pie shells, spreading onions evenly.  Sprinkle paprika over the tops for holiday color.
  9. Bake until filling is set & tops are golden, 25 to 35 minutes (I bake mine for 30 mins).
  10. Serve warm or at room temp.

I serve this with an undressed salad of fresh mixed greens, cherry tomatoes & crumbled blue cheese.  The undressed salad complements the richness of the onion tart. 

joyeux noël   



I use thick sliced bacon from the butcher counter at Whole Foods

Use créme fraîche & freshly ground nutmeg for a creamy, rich texture

Two of my favorite things

French Champagne for the cook

fresh holly from our neighbor's tree

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